©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Chicken Parmesan

Yesterday on the way to school, Miss V and I were talking about what I could make with chicken and she said Chicken Parm with fresh bread.

Well I didn't have enough time yesterday to make bread, but did make the Chicken Parm last night.

Jarred Marinara 

4 thin chicken cutlets (about 1 1/4 pounds total) (I used 3 breasts and slightly pounded the thicker part)
Salt to taste 
2 eggs
6 tablespoons dry Italian bread crumbs or Panko bread crumbs and a bit of Italian Seasoning and Garlic Powder 
2 tablespoons grated Parmesan 
4 to 5 teaspoons olive oil 
1/2 cup part-skim shredded mozzarella cheese or sliced mozzarella

Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Sprinkle the cutlets with the salt. Lightly beat the eggs in a medium bowl. Combine the bread crumbs and Parmesan on a plate. Working with 1 piece of chicken at a time, dip each piece into the egg, shaking off excess, and then press both sides into the breading to coat. 

Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes. Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese. Bake until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes.

Miss V wanted ruffled pasta, so I that is what I served this with.

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